Pasta con le Sarde

Name: Pasta con le Sarde
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 Servings
Ingredients: 1 pound fresh sardines, heads and central bones removed, well-rinsed; Salt and freshly-ground black pepper; About 1 cup coarsely-chopped fennel tops; 1/4 cup raisins; 2/3 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon toasted pine nuts (pignoli); 1 pound dried pasta such as spaghetti or penne

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Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 to 6 Servings

Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 to 6 Servings

Ingredients

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1 pound fresh sardines, heads and central bones removed, well-rinsed

Salt and freshly-ground black pepper

About 1 cup coarsely-chopped fennel tops

1/4 cup raisins

2/3 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon toasted pine nuts (pignoli)

1 pound dried pasta such as spaghetti or penne

Directions

Soak raisins in a bowl of lukewarm water for 20 minutes. In a large pot of boiling, salted water blanch fennel tops, 5 minutes. Remove with a slotted spoon, pat dry and chop. Return water to boiling and add pasta. Meanwhile, in a saucepan heat oil over medium heat, add sardines and saute 2 to 3 minutes, mashing with a fork. Season with salt and pepper. Add vinegar and let it evaporate, about 2 minutes. Drain raisins, pat dry and add along with fennel and pine nuts. Cook sauce 1 minute more. When pasta is tender, drain and transfer to a large warmed serving dish. Pour sauce over and toss very well. Serve immediately.;